Spicy Mole Pork Burritos

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1/2 cup uncooked long-grain white rice

1 cup water

1 small onion, finely chopped (1/4 cup)

2 medium cloves garlic, finely chopped

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 chipotle chili pepper en adobo, finely chopped (1 pepper in sauce)

2 tablespoons apricot preserves

2 tablespoons chopped green chili peppers, drained (from a 4.5-ounce can)

1/4 cup raisins

2 teaspoons unsweetened cocoa powder

2 tablespoons finely ground almonds

1 pound lean ground pork

1/2 cup low-sodium chicken broth

1 10-ounce can enchilada sauce

1 15-ounce can pinto beans, drained and rinsed

8 8-inch flour tortillas

8 ounces shredded low-fat sharp cheddar cheese (2 cups)

1 1/2 cups sour cream, for garnish

Cilantro sprigs, for garnish

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